New York-Style Pizza Sauce

Ingredients

• 1 (28-ounce) can whole peeled tomatoes
• 1 tbsp extra-virgin olive oil
• 1 tbsp unsalted butter
• 2 medium cloves garlic, grated on microplane grater (about 2 tsp)
• 1 tsp dried oregano
• Pinch red pepper flakes
• Kosher salt
• 1 medium yellow onion, peeled and split in half
• 2 (6-inch) sprigs fresh basil with leaves attached
• 1 tsp sugar

Instructions

1. Process tomatoes and their juice through a food mill, pulse in a food processor until puréed, or purée with an immersion blender. Purée should not be completely smooth, but should have no chunks larger than 1/16th of an inch. Set tomatoes aside.
2. Combine oil and butter in a medium saucepan and heat over medium-low heat until butter is melted. Add garlic, oregano, pepper flakes, and a large pinch of salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes.
3. Add tomatoes, onion halves, basil sprigs, and sugar. Bring to a simmer, reduce heat to lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by half, about 1 hour.
4. Discard onions and basil stems. Season to taste with salt.
5. Allow to cool and store in a covered container in the refrigerator for up to 2 weeks.